Strawberry Tiramisu / Egg-free cream / Strawberry confit / Cake pops / NO BAKING

A bright summer tiramisu in the form of a cake in which savoiardi is soaked in chocolate ganache and covered with delicate vanilla mascarpone cream and cream. Fragrant strawberry confit with lemon notes gives the dessert freshness and light sourness.
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~ mold 15 x 15 cm
INGREDIENTS:
~ savoiardi 24 pcs 200 g
for cake 14 pcs
for cake pops 10 pcs
STRAWBERRY CONFIT:
~ strawberries 350 g
~ sugar 30 g
~ apple pectin 10 g
~ lemon juice 5 g
~ zest of 1 lemon
CREAM:
~ mascarpone 180 g
~ condensed milk 100 g
~ cream 33% 220 g
~ vanilla
IMPREGNATION:
~ milk chocolate 90 g
~ cream 10% 120 g
CAKE POPS:
~ savoiardi
~ impregnation
~ cocoa powder
~ pistachios
DECOR:
~ strawberries on the side 10 pcs
~ strawberries on top 5 pcs
~ green basil
COOKING
STRAWBERRY CONFIT
Slice the strawberries and add lemon zest. Punch with a blender and rub through a sieve.
Mix sugar with pectin. Transfer the puree to the stove, pour in lemon juice, and heat until lukewarm. Add sugar and pectin, stirring constantly and bring to a boil. Cool and put in the refrigerator. Yield 350 g confit.
Place acetate film inside the mold.
Trim Savoiardi to fit the mold.
GANACHE
Pour hot cream into chocolate and mix until smooth. Cool.
Cut the strawberries in half.
CREAM
Combine mascarpone with vanilla and condensed milk. Pour in the cream and beat until creamy.
ASSEMBLY
Dip the savoiardi in the impregnation and lay out the first layer. Apply cream (~ 140 g per layer). Top with strawberry confit (~175 g per layer). Secure the strawberry halves on acetate film.
Repeat: cream, soaked savoiardi, cream, confit.
Apply strips of cream diagonally and make patterns. Cover with cling film and refrigerate for 3 hours.
CAKE POPS
From the remaining savoiardi and soaking we will prepare cake pops.
Add the remaining cream to the impregnation and place in the freezer for 20 minutes, remove and stir. Dip the remaining cookies into the soaking mixture, punch them with a blender, and smooth them out. Place in the freezer for 40 minutes. Take it out and divide it into 8 parts. Roll into balls and place in the freezer for 1 hour. Take out, roll again and roll in cocoa powder and chopped pistachios. Store in the refrigerator until serving. Serve chilled.
DECOR
Cut out hearts from strawberries. Place on cake. Garnish with basil, cut into portions and serve.